Physio-biochemical, antioxidant and oxidative stability of Turkey meat-fed diet incorporated with different level of organic chromium

The aim of this study was to evaluate the effects of organic chromium (Cr) on physico-biochemical and oxidative stability of turkey meat. Ninety-six (16th weeks) male turkeys were distributed into 16 groups (4 diet × 4 replicates × 6 birds each). Four dietary treatments (T 1 , T 2 , T 3 and T 4 ) we...

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Bibliographic Details
Published in:Animal biotechnology 2021-02, Vol.32 (1), p.106-112
Main Authors: Biswas, Avishek, Sharma, Divya, Tyagi, Pramod K., Mandal, Asitbaran
Format: Article
Language:English
Subjects:
aantioxidant parameter
Antioxidants
Biochemistry
Birds
Cholesterol
Chromium
Diet
Dietary supplements
Fatty acids
Lipid peroxidation
Lipids
Meat
meat quality
Oxidation
oxidative stability
Peroxide
Stability
Sulfonic acid
Thigh
Turkey
Turkeys
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Summary:The aim of this study was to evaluate the effects of organic chromium (Cr) on physico-biochemical and oxidative stability of turkey meat. Ninety-six (16th weeks) male turkeys were distributed into 16 groups (4 diet × 4 replicates × 6 birds each). Four dietary treatments (T 1 , T 2 , T 3 and T 4 ) were formulated with supplementation of 0.0, 250, 500 and 750 µg Cr/kg diets, respectively. Cholesterol and fat contents in meat reduced (p 
ISSN:1049-5398
1532-2378
DOI:10.1080/10495398.2019.1661255